Anzac cookies recipe

Jo Wheatley whips up a batch of coconuty, oaty biscuits originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli.

"A few months ago I went to a really lovely restaurant in Battersea. It was facing the river and they had an amazing table of baked goodies and my favourite Illy coffee. I hadn’t ever tried these biscuits before, but they were really good and so here’s my version."

This recipe makes 12-14 cookies.

Ingredients

80 g plain flour

100 g rolled oats

60 g desiccated coconut

80 g unsalted butter

2 tbsp golden syrup

60 g caster sugar

0.5 tsp bicarbonate of soda

1 tsp hot water

2.8 oz plain flour

3.5 oz rolled oats

2.1 oz desiccated coconut

2.8 oz unsalted butter

2 tbsp golden syrup

2.1 oz caster sugar

0.5 tsp bicarbonate of soda

1 tsp hot water

2.8 oz plain flour

3.5 oz rolled oats

2.1 oz desiccated coconut

2.8 oz unsalted butter

2 tbsp golden syrup

2.1 oz caster sugar

0.5 tsp bicarbonate of soda

1 tsp hot water

Details

Cuisine: Australian

Recipe Type: Cake

Difficulty: Easy

Preparation Time: 5 mins

Cooking Time: 10 mins

Serves: 12

Step-by-step

Preheat the oven to 170ºC/325ºF/Gas Mark 3. In a large bowl, mix together the flour, oats and coconut.

Tip the butter, golden syrup and sugar into a medium-sized saucepan and, stirring constantly, melt over a low heat.

Add the dry ingredients. Mix together the bicarbonate of soda and hot water, and add to the mixture. Stir everything together until combined, then shape into walnut sized balls.

Pat each ball down slightly on to the lined baking trays, leaving a 5cm gap between each. Bake on the middle shelf of the preheated oven for 10 minutes until slightly spread and golden.

Leave to cool on the tray for 5 minutes before transferring the cookies to a wire rack to cool
completely.

Taken from HOME BAKING by Jo Wheatley, published in hardback by Constable, available exclusively from Sainsbury's at the special introductory price of £8.